Vegetarian Chinese Noodles

Ladies & Gentlemen, I present to you the simplest Chinese Noodles you will ever come across! :-D My mom has been making this for my school lunch box since a very long time! I finally learned this one from her. Well, not so much as "learned" as I just heard what she does once. It is so easy and yes, damn tasty! It tastes really awesome with the Chinese Manchurian (but, I'll make that some other time! ☺) To get a more authentic Chinese dish, you have to use stuff like Spring Onions (didn't have it at home so I used normal onions), something called Ajino-Moto which brings out a real Chinese flavor (again, I skipped coz its not good for health. And since I am making it at home, why make it unhealthy?) You can also add a lot of your favorite veggies like baby corn, mushrooms etc. (use your common sense though. Just because you like lady-finger, you can't add that here, can you? ☻) This one is the most basic Chinese Noodles with minimum veggies....

Ingredients - (enough for 4 people)
Chinese Noodles - 200 grams (also called Hakka Noodles here)
Cooking Oil - 1-2 tablespoons (remember, we're eating healthy! :-D)
Soy Sauce - 2 tablespoons {a very important ingredient of the chinese cuisine. You can skip it, but then your noodles wont have the authentic chinese taste to it.}
White Vinegar - 1-2 teaspoon (another important, yet not totally necessary ingredient. Don't add too much of this. And use only plain vinegar)
Onion - 2 medium finely chopped (Preferably Spring Onions)
Carrots - 2 finely chopped or grated
Bell Pepper/ Capsicum - 1 medium finely chopped
Cabbage - 1/4th of a cabbage finely grated (add more if you like cabbage) {alternatively, you could use Iceberg Lettuce too}
Green Chili - 4 - 5 (I just sliced it length wise so that it would be easy to spot & remove it. You can finely chop it if you dare to eat the spice! :-P)
Salt - to taste (2 teaspoons)
Garlic Cloves - 2-3
Other ingredients you can use (I skipped) ---
Red Chili Sauce - 2 tablespoons
Chinese Sauce - to taste (around 1-2 teaspoons)
Baby Corn - 6-8 cut & washed
Egg

METHOD ---
STEP I. Boiling the Noodles- (You can follow the manufacturer's instructions on the cover)
1. Take the packet of 200 grams of noodles and drop it into a deep bottomed vessel full of water & 2-3 tablespoons of salt.
2. Boil it on the gas stove on high flame for at least 5-10 minutes or until you can see that the noodles are boiled. (just lift a few & press them to see if the are mashing)

 3. Switch off the flame & filter out the water. You can then immerse the noodles in cold water like we did in Pasta. This makes sure that the Noodles are separated & they don't break while mixing)

STEP II. Making the noodles -
1. Heat 2 tablespoons of oil in a deep bottomed pan. Then add the green chilies and sauté for 30 seconds.

2. Add the onions & fry for 1 minute. It turns slightly translucent. Then add the cabbage, capsicum/bell pepper & the carrot and mix it all well.

3. Now add the salt, vinegar and soy sauce & give it all a nice mix. Immediately add the noodles too.

 4. Chinese has a lot of raw veggies and so, you shouldn't let it cook for long. You have to be really quick. Mix the vegetables-mixture with a noodles really well. With practice, you'll be able to toss it and mix. ☺ Until then, be careful not to mash the noodles and make sure the veggies mix well with the noodles. That's it - your Chinese Noodles is ready!

STEP III: Plate UP!
So, enjoy your hot noodles with some Manchurian or just like that!

請享用。

which means, ENJOY!!! ☺ ☻